Using Roasted Salt
Using roasted salt is a simple method of garlic preservation that anyone can do at home. You’ll need about 50-60 grams of large-grained salt, which you should roast until it turns golden brown.
Next, pour the salt into a clean cloth bag, tie it tightly, and place it in the same plastic bag as the garlic. Remove all air from the bag and store it in a cool, dry place. This technique will keep your garlic fresh and prevent sprouting.
Using Roasted Salt
Freeze Garlic Cloves
Freezing garlic is an effective preservation method. Simply separate the cloves, mince them, and freeze them in small portions. You can store these portions in a sealed bag in the freezer for up to a month without losing any of the garlic’s flavor.
Utilize Baking Soda and Ginger
This method is simple and effective. Prepare two tablespoons of baking soda and one piece of ginger root. Place them in a ziplock bag, remove as much air as possible, and seal the bag tightly. Baking soda is an excellent moisture absorber, while ginger has antibacterial properties, helping to extend the shelf life of garlic.
It is recommended to store the garlic bag in a cool, dry place away from direct sunlight and excessive heat. With this combination of baking soda and ginger, you can keep your garlic fresh and tasty for an extended period without worrying about spoilage.
Using Baking Soda and Ginger
Garlic Pickling
Pickling is a traditional and effective way to preserve garlic. The process of pickling garlic is more intricate but can extend its shelf life to several months.
Roast Garlic in the Oven
Roasted garlic can be stored for an extended period while retaining its flavor. To roast garlic, coat it with olive oil and bake it in the oven at 175°C for 45 minutes.
Once the garlic is cooked, remove the root end of the cloves and peel them. Store the soft garlic in an airtight container in the freezer. Roasted garlic can be kept in the refrigerator for about a week. Roasting garlic in oil prevents it from freezing solid, making it more convenient to use when needed.
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